pies & tarts

Blueberry Peach Galettes

When you’re not up to going the full-blown pie route, reach for this Blueberry Peach Galettes recipe! This summer recipe combines plump blueberries with juicy, white peaches, a buttery pastry crust, and a brown sugar crumble topping! It’s an easy dessert that will wow your guests when you serve these along with scoops of vanilla ice cream!

Blueberry Peach Galettes recipe | All Images © Beyond the Butter, LLC
Blueberry Peach Galettes | All Images © Beyond the Butter, LLC

what is a galette?

The word galette is a french term which means a flat, round layer of pastry or bread. Basically, a galette is a pie without placing the pie in a pie plate. And while I do love making pies, making galettes can be far less stressful and less time consuming.

how to make blueberry peach galettes

This blueberry peach galettes recipe, which makes 4, roughly 5″ diameter galettes, is broken out into the following 3 parts.

Please note each part has been listed in the order I make them. First is the pastry crust, followed by the brown sugar crumble topping, and then the blueberry peach filling.

pastry crust

This buttery pastry crust actually comes from my homemade pie crust recipe, which I share in my Strawberry Rhubarb Pie! The pastry crust consists of all-purpose flour, salt, very cold unsalted butter and shortening, and ice cold water.

The homemade pastry crust then gets cut into 4 equally sized discs. Each disc is double wrapped in plastic wrap, and refrigerated for a minimum of 1 hour prior to baking.

This part of the recipe should be done first so it has time to chill in the refrigerator.

Once the dough has chilled, you’ll roll each disc out onto a lightly floured surface to about a 7″ diameter circle. When you add the filling, make sure to leave at least 2″ to fold up along the sides of the galettes.

Blueberry Peach Galettes | All Images © Beyond the Butter, LLC
Blueberry Peach Galettes | All Images © Beyond the Butter, LLC
Blueberry Peach Galettes | All Images © Beyond the Butter, LLC

brown sugar crumble topping

The blueberry peach galettes taste wonderful by themselves, but adding the brown sugar crumble topping really brings the flavors together nicely! This yummy topping includes melted unsalted butter, old-fashioned oats, all-purpose flour, light brown sugar, a pinch of salt, and silvered almonds.

I like to make this part of the recipe second and then I set it aside. Once the blueberry peach filling is made and ready, I can easily get the 4 pastry crusts rolled out. Then the assembly line of making the galettes is ready to go, adding this brown sugar crumble at the very end!

blueberry peach filling

And finally, the blueberry peach filling! This part of the recipe includes blueberries, white peaches, granulated sugar, lemon juice, cornstarch, and vanilla extract.

I made this recipe using ripened white peaches and ones that were still slightly firm. Obviously the slightly firmer ones were easier to peel and slice, but to be honest they all ended up baking the same, so use whatever you have available!

I like to make this part of the blueberry peach galettes recipe last because it only takes about maybe 10-15 minutes to see the juices form once it’s made. During this time, like I mentioned above, I can get started on rolling out the pastry crusts, so they’re ready to go!

Blueberry Peach Galettes | All Images © Beyond the Butter, LLC
Overhead image of freshly made blueberry peach galettes on a baking sheet | All Images © Beyond the Butter™

what’s the difference between white peaches and yellow peaches?

Both the yellow peach and white peach are juicy and sweet, but yellow peaches are more acidic and have more of a bite to them. With white peaches, you don’t have that same level of acidity or bite, and instead just taste the pure sweetness of the fruit.

When it comes to baking, you typically see yellow peaches listed as the ingredient, but you can use white peaches as well. Which is why, for this blueberry peach galettes recipe, I chose to go with white peaches because I liked how they taste alongside the blueberries.

quick galette making tips and suggestions

  • The recommended baking temperature and time for this recipe is 400ºF for 35-40 minutes. My galettes came out with a nice golden brown at 40 minutes.
  • If making homemade pastry crust isn’t your thing, you can easily use store-bought crust. They are usually in the same aisle as the eggs, yogurt, and refrigerated cookie dough, and come in packs of 2. You’ll need both of them for this recipe.
  • Whether you’re using the store-bought crust or homemade, you can choose to make the 4 small, 5″ galettes from the recipe, or you can make 2 larger size blueberry peach galettes. If only making two, you’ll only need to cut the pastry dough once to make the 2 discs.
  • If white peaches are hard to find in your area, you can definitely use yellow peaches instead! I have not tried this recipe with frozen or canned peaches though, and same goes for the blueberries.
  • When rolling out the pastry dough, I prefer to use my Tovolo silicone pastry prep mat. It stays put while rolling, I don’t have to use as much flour, and it cleans up easy!
  • I was able to place all 4 blueberry peach galettes onto a parchment lined, 13″ x 18″ baking sheet.
  • When spooning the blueberry peach filling into each galette pastry crust, I recommend using a slotted spoon to avoid adding a lot of the juices which can give your galettes a soggy bottom. Honestly, though it’s still good regardless!
  • You will more than likely see blueberry juice coming from the baked galettes. This is totally fine!
  • I like using a wide turner spatula to move the slightly cooled galettes to individual plates.
  • Adding a scoop of vanilla ice cream to the top of each galette is THE BEST!
  • Galettes will keep for a day stored in an airtight container in the refrigerator, but are best eaten the same day.

recommended baking tools

OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
OXO 0719812029139 Nylon Slotted spoon, One Size, Black
Sabatier 5154549 Triple Rivet Wide Turner, Black
Farberware Classic Wood Rolling Pin
Nordic Ware 43174 3 Piece Baker’s Delight Set, Aluminum
GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
Tovolo Silicone, Non-Stick, Pastry Prep Mat, 25×18 Inches
Anchor Hocking 10pc Glass Mixing Bowl Set
The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper – Pre-Cut Parchment Paper Baking Sheets
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
OXO 0719812029139 Nylon Slotted spoon, One Size, Black
Sabatier 5154549 Triple Rivet Wide Turner, Black
Farberware Classic Wood Rolling Pin
Nordic Ware 43174 3 Piece Baker’s Delight Set, Aluminum
GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
Tovolo Silicone, Non-Stick, Pastry Prep Mat, 25×18 Inches
Anchor Hocking 10pc Glass Mixing Bowl Set
The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper – Pre-Cut Parchment Paper Baking Sheets
Fox Run 4254 Kitchen Timer with Magnet 55-Minute

Blueberry Peach Galettes recipe | All Images © Beyond the Butter, LLC
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Blueberry Peach Galettes | All Images © Beyond the Butter, LLC

Blueberry Peach Galettes

  • Author: Jennifer
  • Prep Time: 2 hours (includes prep for all stages and chilling of dough)
  • Cook Time: 40 minutes
  • Total Time: 2 hours, 40 minutes
  • Yield: 4, 5″ diameter galettes 1x
  • Category: Pies
  • Method: Baking
  • Cuisine: Dessert

Description

When you’re not up to going the full-blown pie route, reach for this Blueberry Peach Galettes recipe! This summer time recipe combines plump blueberries with juicy, white peaches, a buttery, flaky pastry crust, and a brown sugar crumble topping! It’s an easy dessert that will wow your guests when you serve these along with scoops of vanilla ice cream! | Makes 4, approximately 5″ diameter galettes


Scale

Ingredients

homemade pastry crust (makes enough for 4, 5″ or 2, 7″ diameter galettes)

  • 2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 6 tablespoons Unsalted Butter, cold and cut into small cubes
  • 1/2 cup Vegetable Shortening, cold and cut into small cubes or chunks
  • 68 tablespoons Ice Cold Water 

brown sugar crumble topping

blueberry peach filling

  • 4 Medium-size Fresh White Peaches, peeled, pitted, and sliced 
  • 1/2 cups Fresh Blueberries, washed and dried
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Lemon Juice, fresh or from bottle 
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Cornstarch

additional ingredients needed

  • 1 egg white (for brushing the top of the pastry crust)

Instructions

homemade pastry crust

  1. In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold cubed or chunks of vegetable shortening until you have small pea-size pieces of pastry dough. Some larger pea-size pieces are fine too! You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together. Alternatively, you can do this in a food processor.
  2. Add in the ice cold water 1 tablespoon at a time, using a spatula or your clean hands until the dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.
  3. After forming the ball of pastry dough, place it on a lightly-floured, clean surface and using a pastry cutter, divide it into 4 equal parts. Pat each quarter into a 1″-1 1/2″ thick disc, then double wrap tightly in plastic wrap. Place all 4 discs in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour. 

brown sugar crumble topping

  1. In a small bowl add the melted butter, old-fashioned oats, all-purpose flour, light brown sugar, salt, and silvered almonds (optional). Mix together until well combined Set aside.

blueberry peach filling

  1. In a large mixing bowl, combined the peeled, pitted, and sliced peaches, blueberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Mix together making sure the sliced peaches and blueberries are well coated. Set aside and let sit for 10-15 minutes while you roll out the pastry dough.

blueberry peach galettes

  1. Adjust your oven rack to the 2nd level position and preheat your oven to 400ºF. Line a 13″ x 18″ baking sheet with parchment paper and set to the side.
  2. On lightly-floured, clean surface, roll each disc of dough out to about a 7″ diameter circle. If it’s not exactly 7″ in diameter, that’s okay. Transfer the pastry circle to the parchment lined baking sheet.
  3. Using a slotted spoon to remove some of the juices, scoop some of the blueberry peach filling into the center of the pastry crust leaving about 2″ of the pastry dough. 
  4. Fold the edges of pastry dough towards the center, gently pressing to seal the creases.
  5. Brush a little of the egg-white over the edges of the pastry dough, then add a little of the brown sugar crumble to the top.
  6. Repeat 3 more times until done, then place in the oven and bake for 35-40 minutes at 400ºF or until the edges of the galettes are a nice golden brown.
  7. Serve slightly cooled and with a scoop of ice cream!

Keywords: blueberry peach galettes, mini blueberry peach galettes, blueberry peach galettes with brown sugar crumble, galettes, galette recipes, blueberries, peaches, white peaches, summer fruit recipes, summer dessert recipes

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2 Comments

  • Reply
    Tasia ~ TwoSugarBugs
    August 2, 2019 at 9:31 PM

    I am such a fan of galettes and these look fabulous Jennifer! I always prefer white peaches myself and can imagine how perfect these taste with blueberries. Also loving the purple accents on your blog {please tell me this is new and I’m not just now noticing it}!

    • Reply
      Jennifer
      August 2, 2019 at 10:00 PM

      Agreed, thanks Tasia! I love both yellow and white peaches, but I think the white just works so well with the blueberries here! And yes, thank you for noticing the purple accents! They are definitely new!????

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